pasta e ceci (pasta and chickpeas)
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I learned this quick Rome favorite recipe years ago. It's a great vegetarian recipe to have around. We like it with hearty rigatoni and a thick sauce, more like a stew. Many people serve this dish with a smaller pasta and thinner sauce and it's a soup. Whatever style you like, it's delicious! Serve with crusty bread and a salad and dinner is ready.
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yield
4 serving(s)
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For pasta e ceci (pasta and chickpeas)
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1/2 tspdried sage
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1 sprigfresh rosemary
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1 canchickpeas
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1/4 colive oil
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1onion, chopped
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115 oz can tomatoes
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salt and pepper
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1 to 2 cups beef broth (or more) or veggie broth if vegetarian
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8 ozrigatoni, cooked (if serving as a soup use a smaller pasta)
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parmigiano reggiano cheese, for topping
How To Make pasta e ceci (pasta and chickpeas)
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1Drain chickpeas and peel. Don't panic, it's easy. Pinch them between fingers and it pops right off. You don't have to get every single one.
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2Saute onion in olive oil until tender.
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3Add rosemary and sage and heat until fragrant. Season with salt and pepper.
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4Add tomatoes and 1 cup beef broth and simmer for 10 minutes.
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5Add chickpeas and heat through.
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6Blend all in blender until smooth.
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7Return to pan and add the cooked pasta. Add broth for the consistency you want. We like it to be like a thick stew. Some people prefer it as a soup.
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8Serve with a generous sprinkle of Parmigiano Reggiano cheese.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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